Caldo verde soup

Age has done a trick to me so that I seem to disregard my brain telling me that it is something that I do not like and it is just a question of tasting and getting used to. This soup was one of them. For some reason I am still drawn to it even though the first taste wasn’t what I was expecting. You’re probably think, why am I even then writing about this then. I strongly believe that we must taste new things and some even need a bit of training. I do need to make this again and see what I think then.

Caldo verde soup

So this was the Caldo Verde soup. I can’t say for sure how close it is to the exact caldo verde soup but this is the recipe I went by.

CALDO VERDE SOUP

approx. 1 kg savoy cabbage
2 onions
1 clove of garlic
2-3 potatoes
3 table spoons of olive oil
3/4 teaspoons caraway seeds
1 l vegetables broth
small piece of parmesan

In addition
2 outer leaves of the cabbage
1/2 fresh green chili
2 tablespoons olive oil
1/2 salt
1 dl grated parmesan

1. Rinse the cabbage under water and remove any piece that aren’t good. remove the first two layers and slice them up. remove the hard parts from the middle of the leaves. These are to be used on top of the soup.
2. Cut the cabbage in half and remove the hard stem. Cut the halves into fair pieces. Peel the onion and chop it up. Peel the potatoes and cut them up.
3. Sweat the onion in the pan for 2 minutes. Add the sliced up cabbage, the cut up potatoes and the caraway seeds. Heat the mixture in the pan for 3 minutes. Remember to stir.
4. Add the vegetable broth and bring it to a boil. Add the parmesan. Do not cut it up but just put it as a whole into the mixture. Let the soup simmer for 15 minutes on low heat.
5. While the soup simmers, remove the seeds from the chili. Chop up the chili. Heat up some olive oil in a pan and put the chopped chili and outer cabbage leaves in to the pan. Season with salt. Stir until leaves are soft.
6. Remove the parmesan from the soup. Puree the soup and season with salt and pepper. Keep the soup warm on the stove.
7. Divide the soup on to plates. Add the soft cabbage leaves on top and grate some parmesan on top.

Cabbage softeningparemesan and cabbageThat’s it. If you do try this, tell me what you think about it. I really do have to go and give this a new try. I think the savoy cabbage just has such a strong and unique taste this it that it needs a bit of training.

– Alina

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4 Responses to Caldo verde soup

  1. Kate says:

    Hi Alina, I like the look of this and so will probably try it. However, I think there are some details missing from the recipe. In the text you mention chilli which isn’t in the list of ingredients. Do you just add it to the soup at the end??? Also with the caraway fruits, do you mean seeds? Otherwise this is something I have never come across before! The soup looks lovely but perhaps I am just used to it. My dad used to grow lots of cabbages in the garden when I was a kid, so I have eaten them often.

    • alinakelo says:

      Hi Kate! Thank you for the correction. You are quite correct. I wrote this too late in the evening and the sleep deprivation did it’s tricks. I updated the post so that in the ingredient there is a ‘In addition’ part.
      The chopped up chili is added to the pan with the chopped up outer leaves of the cabbage. And yes, I meant caraway seeds. 🙂 not fruits. I must remember not to write too late in the evening.
      But to the taste of the cabbage, I think that cabbage is lovely but this savoy cabbage in particular has quite a strong taste. I will keep trying it out.

  2. Kate says:

    Thank you for that Alina. In England we eat cabbage just boiled but with a knob of butter on it which is scrumptious. However you have to be quick otherwise it goes cold which isn’t so nice!!!! I love the look of your gorgeous green soup though. I have a similar soup I make but it is made with broccoli and stilton. It is made the same way as your green soup but I put a bit of stilton in the soup just before serving (stilton is a blue cheese). It is really delicious.

    • alinakelo says:

      I love stilton actually but I do love cheeses. Thank you for the hints. I’ll surely try those. The basic butter and cabbage combo really does sound scrumptious. We usually eat cabbage by making a casserol using it and minced meat. Then we eat it with lingonberry jam. Good during winter times!

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